This is a hearty main course that tastes long-cooked, with deep and earthy spices. If you donít have many mouths to feed, use leftovers as a filling for enchiladas or crepes, or add crushed tomatoes and turn the lentil-rice stew into a sauce for pasta.

MAKE AHEAD: The lentils need to be soaked overnight. The rice needs to be soaked in hot salted water for 20 minutes.

Place the lentils in a bowl. Cover with an inch or two of cool water and soak overnight, then rinse and drain.

Combine both kinds of rice in a mixing bowl. Sprinkle the 4 teaspoons of salt over the surface, then add enough just-boiled water to cover by an inch or two. Soak for about 20 minutes.

Meanwhile, place the soaked lentils in a large pot. Cover with about an inch of cool water. Add the garlic. Bring to a boil over medium-high heat, then reduce the heat to medium; cover and cook for 5 to 10 minutes, stirring occasionally.

Drain the rice, then rinse it well and add it to the lentils along with the cumin, allspice and pepper, stirring to incorporate. Cover and cook until the rice and lentils are tender, about 30 minutes, stirring occasionally and adding water as needed to maintain a thick, stewlike consistency. Season lightly with salt.

While the rice-lentil mixture is cooking, pour about an inch of oil into a large saute pan; heat over medium heat.

Line a baking sheet with several layers of paper towels.

Add the onions to the saute pan and cook for 20 to 25 minutes, until they are caramelized, stirring as needed. Use tongs to transfer them to the lined baking sheet to drain.

Uncover the rice-lentil mixture; stir some of the onion-y oil into it (to taste). Reduce the heat to low; cook, uncovered, for 5 minutes.